Really good - I'll make these again. 4 stars because it needed a kick. What in the world is the difference between chili sauce and ketchup??? I tasted it before I added it and it literally tasted exactly like ketchup so I added some cayenne pepper to the sauce. YUMMY - thanks for sharing!

If you like whipped cream you'll love this one. I only made 2 changes: I broke the wafer cookies up before I layered them with the whipped cream because I thought when you cut into it a large area would be collapsed. Also it needs a little red or pink food coloring - it just looks more raspberry-ish. Other than that, I followed the recipe exactly. Be sure to refrigerate it for a long time before serving - those cookies come out the texture and flavor of those ice cream sandwiches that have the soft cookie on the outside. Thinking I'll just do a vanilla bean flavoring / syrup instead of the raspberry and call it ice cream sandwich pie. AWESOME! Everyone loved it.

Loved it! What's not to love? It's got BACON! Personally I think these are way too sweet, else I would give it 5 stars. I just dip the bottom of the bundle in brown sugar before baking. Gotta be the bottom that makes contact with the baking sheet because the brown sugar caramelizes as it bakes and it makes a wonderful texture. With this one tweak, they are PERFECT! Bringing them to a party tomorrow night.

Yummie. When I tasted this before pouring it into the shells it tasted too sweet to me. I found another nearly identical recipe for this pie that called for 3 T of lemon juice. That addition made it PERFECT. Also, don't just drain - strain your pineapple a bit. Those that complained about this not setting up likely got pineapple juice into the pie.

The Bomb! Everyone loves these. I used the mini muffin cups and it came out great. This recipe is fantastic without any modifications but ... Agree with other cooks: 1) make fudge when you are ready to fill 2) put in gallon zip bag to fill the cookies 3) Use 1 cup semi sweet and 1 cup Reese's chips in the fudge to add to the peanut butter flavor.

Yummie. When I tasted this before pouring it into the shells it tasted too sweet to me. I found another nearly identical recipe for this pie that called for 3 T of lemon juice. That addition made it PERFECT. Also, don't just drain - strain your pineapple a bit. Those that complained about this not setting up likely got pineapple juice into the pie.

If you like whipped cream you'll love this one. I only made 2 changes: I broke the wafer cookies up before I layered them with the whipped cream because I thought when you cut into it a large area would be collapsed. Also it needs a little red or pink food coloring - it just looks more raspberry-ish. Other than that, I followed the recipe exactly. Be sure to refrigerate it for a long time before serving - those cookies come out the texture and flavor of those ice cream sandwiches that have the soft cookie on the outside. Thinking I'll just do a vanilla bean flavoring / syrup instead of the raspberry and call it ice cream sandwich pie. AWESOME! Everyone loved it.

Look no further - this is the best key lime pie recipe. The hardest thing about this recipe is the juicing. Planning on trying the garlic press next time. Be sure to zest the limes BEFORE you juice them. Use one of those keebler shortbread crusts - came out great. Everyone asks me for this recipe!!!

Decadent and YUMMIE! How could it be bad with all the creamy buttery goodness? I can't follow a recipe so I subbed O'Brien potatoes that have onion and green pepper so I wouldn't have to cut up the onion. Also used Cheddar instead of american cheese. Delicious!

Scratching my head I shout: YOU PEOPLE MUST LOVE DEHYDRATED GARLIC! Wow, I can't believe this recipe made it into a cookbook with all these rave reviews. What a letdown. I will be the first to sacrifice some flavor for a quick and easy recipe but this one needed major doctoring. Before I made this one, I read several pages of reviews because if more than one reviewer says the sauce it too thick or whatever, I will modify my version as they did. Like others had said, the cream cheese specified was not available at the stores so I subbed regular with fresh chives. Also many reviewers said it was too salty. Still others said they could taste the wine too much. I could be wrong about this but I think you are supposed to boil wine to get the alcohol to evaporate (the instructions say not to boil it). With this in mind I thought I would reduce the amount of dressing mix and wine. When I tasted this I was so disappointed. It tasted very salty and like I had put too much garlic powder in it. Keep in mind I love salty food! After dinner we all went to brush our teeth to get the fake garlic flavor out of our mouths. I tried to fix it by adding milk and water and it did help somewhat. Next time I'd use another type of soup, use just a little of the dressing mix or just use real garlic (since that's all the dressing really added), add milk or chicken broth and maybe parmesan cheese. Sorry but 2 stars is for ease of preparation mostly.

Loved this one! The key to using condensed mushroom soup in any recipe is to add sherry or wine - it takes away that artificial casserole taste. I did leave out half the water as others suggested. I hate soupy casseroles. I also used red bell pepper because that's what I had on hand.

YUMMIE - I like them a touch sweeter so I reduced the salt to 1/2t and added a bit more cinnamon. Also the egg white should be beaten to stiff peaks. The coating tasted lighter and crispier the second day for some reason. Make 3 pounds because you will not be able to stop eating these!!!!

Quick, creamy, tasty and easy! I substituted half a cup of breadcrumbs for the crackers and it came out great. Also, I used 5 cups of egg noodles and wasn't sure how many ounces that equaled and it came out great. I bet it would be good with broccoli or asparagus.